Watch out for and hide inferior nitrate to endanger the health in six kinds of food

Watch out for and hide inferior nitrate to endanger the health in six kinds of food
Inferior nitrate this kind of material is very apt to slip into many kinds of food, we know inferior nitrate bring certain injury to health, not only will cause acutely to poison by food, will increase the risk of suffering from gastric carcinoma even more. Then, how could we be far away from danger of inferior nitrate? And then come to find out six great most serious inferior nitrate for everybody " Hide the ground " ,And offer the safe diet tactics.
The champion, powder tender cold cuts: Inferior nitrate contained in various cold cuts, it is the most serious at present. Because the color is pink, the mouthfeel is tender after it can let the meat boiled, obvious extension quality guarantee period, so it has already become in the food processing industry meat products additive must use the batching. In the restaurant, the cooks cook a lot of meat dishes and can not leave it. The familiar meat products shop is natural too " Love it and has not discussed " . Meat products of various roasting of now, mutton bunch, salting the products, so that donkey meat, venison, sheep mixing, viscera,etc. down, will nearly all add inferior nitrate. So-called some " Traditional craftwork " Products,even chicken, duck products but also can't escape by luck.
Safe tactics: Don't be too red, don't be too soft. It should be white or ashen after chicken is boiled, the pork should be ashen or light brown, and the originally red beef and mutton should become light brown to brown. If the color is pink, and this kind is pink and all the same from the inside to surface, must then have added inferior nitrate. In addition, have used the special water of meat of inferior nitrate to be tender. Actually the meat was formed by muscle fibre, could tear very tiny shredded meat out after boiling. But if cold cuts take feeling to offer shredded meat come basically, have soft than dried bean curd, and the moisture is very big, add the suspicion of inferior nitrate. Finally, have taste that a kind is like the ham with inferior nitrate more meat, and the normal meat bad smell has not been already quite alike. But regular the intersection of meat products and product of factory rest assured, will control the size while adding inferior nitrate, also there is the checking and managing of national department. But the products of the small workshop, restaurant, market of farm produce must take care very much, because their quantitative ability to control. Meat of restaurant want, take care because they really scarce to supervise, restaurant basic no one check this item too.
The runner-up, the salted vegetables just cooked: A lot of people like eating the fresh and cool salted vegetables or pickles, but everybody knows that it is unfavorable and healthy to pickle the food. Except the salt content is too high, it is a main reason that inferior nitrate or amine content of inferior nitre is high. However, only in pickling the time not appropriate products, the content of inferior nitrate will be high as to cause the trouble.
Safe tactics: Pickle for more than 20 days. Generally speaking, pickle the content of nitrate of Central Asia of salted vegetables after 20 days to already obviously drop, after one month is very safe. In addition, adding fresh garlic, fresh ginger, fresh hot pepper, vitamin C,etc. can reduce the content of inferior nitrate.
The 2nd runner-up, take and remain the dish of the previous night: The dish will produce inferior nitrate too the previous night, this is because the bacterium begins a large number of breeds. Stir, come on, stir, go through chopsticks take dish, bacterium will keep in touch fully with vegetables. Even if put the leftovers in the refrigerator after eating up, the bacterium will breed slowly. And the longer the time put is, the more inferior nitrate produced is.
Safe tactics: Water blanch and water take place safe. Blanch water first before frying, mixing the vegetables, can let the majority of inferior nitrate be run off in water, even if " the previous night " Will not emerge too much either. Likewise, the Auricularia that water takes place, white fungus,etc. are safer too. Because they are water hair-care articles, after soaking in water repeatedly, the content of inferior nitrate is reduced greatly. Certainly, the dish fried will be put into the refrigerator at once after the meal, will eat up completely the next, inferior nitrate produced will not reach the carcinogenic intensity poisoned either, everybody can rest assured. However, had better there is a plan in the stir-fry first. Since know a deep bid vegetables could not be eaten up, might as well allocate a part to be put in the clean bowl or kept fresh and covered in the box properly at that time, cool to room temperature, put the refrigerator directly. Contact bacterium to be little like this, inferior nitrate produce too little, meal the next can rest assured, wipe out while being hot. White fungus soup the same too, divide into, put into refrigerator by several, fetch, eat right away getting all right by one each time.

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